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–+ servings

Thai Curry Mussels

5 from 1 vote
Thai curry meets shellfish: fresh mussels simmered in a coconut-lime broth infused with charred aromatics, citrus, and sweet heat from a quick house chili sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course, Seafood
Cuisine: Thai-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Mussels
  • 2 lbs mussels
  • ½ onion
  • 5 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp coconut oil
  • 1 can coconut milk
  • 1 stalk lemongrass
  • 2 kaffir lime leaves
  • ¼ cup tequila optional
  • ½ bunch fresh cilantro
  • kosher salt to taste
Chili Sauce
  • 1 orange juiced
  • 2 limes zested and juiced
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1 clove garlic
  • 2 tsp chili oil
  • 2 tbsp coconut sugar
  • 2 tbsp fish sauce

Equipment

  • Medium saucepan
  • sauté pan with lid
  • Microplane or grater
  • citrus juicer spoon
  • Tongs
  • Serving bowl

Method
 

Make the Chili Sauce
  1. In a medium saucepan, combine orange juice, lime juice and zest, sesame oil, soy sauce, garlic, chili oil, coconut sugar, and fish sauce.
  2. Simmer over low heat, reducing by 25%.
  3. Set aside.
Cook the Mussels
  1. In a sauté pan, heat coconut oil over medium heat.
  2. Add diced onion and sauté until softened, 3–4 minutes.
  3. Add grated ginger and chopped garlic; cook for 2–3 minutes more.
  4. Deglaze with tequila (if using) and reduce by 80%. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet.
  5. Add mussels, coconut milk, kaffir lime leaves, bruised lemongrass, and reserved chili sauce.
  6. Cover and simmer for 5 minutes, or until mussels have opened.
  7. Discard any that remain closed. Season broth with kosher salt to taste.
  8. Stir in chopped cilantro.
To Plate
  1. Transfer mussels and broth to a shallow serving bowl.
  2. Spoon sauce generously over top.
  3. Garnish with additional cilantro and a squeeze of lime if desired.
  4. Serve with crusty bread or jasmine rice to soak up the broth.

Notes

Storage: mussels are best eaten the day they're made. If needed, refrigerate the meat and broth separately for up to 1 day and reheat gently, discarding any mussels that were still closed.

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